Safe???


 
D

Derek D

TVWBB Member
Started an overnight (brisket and butt) last night around 10PM, went to bed with temps steady at 250. Woke up at 7AM and lid temp was at 180. Brisket temp was at 145.

Is it safe to continue on with the cook, just get the lid temp back up to 250? I stoked the fire and added some K, and temps are climbing back now.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Derek D:
Started an overnight (brisket and butt) last night around 10PM, went to bed with temps steady at 250. Woke up at 7AM and lid temp was at 180. Brisket temp was at 145.

Is it safe to continue on with the cook, just get the lid temp back up to 250? I stoked the fire and added some K, and temps are climbing back now. </div></BLOCKQUOTE>

Stir and/or add more fuel, get your temps up and enjoy your dinner later!
 
I don't see any problem. From what you've said, your cooking temperature has been at or above 180 degrees the entire time, so the meat wasn't in the "danger zone" of 45-140 degrees any longer than it would have been if your temp had stayed at 225-250. The USDA says "Serving: Hot food should be held at 140 °F or warmer."
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Derek D:
Woke up at 7AM and lid temp was at 180. Brisket temp was at 145.
Is it safe to continue on with the cook. </div></BLOCKQUOTE>

You're in beautiful shape. Just lost a little time, that's all. Per the above, get the heat up and enjoy
 
Thanks guys. What is the written / unwritten rule on meat temps and the safe zone? i.e. Once meat reaches xxx degrees it should never drop below xxx degrees?
 
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